Scotch Pie Machine

The John Hunt Scotch Pie system allows pastry to be pressed with no container. It does this by utilizing a top heated die as well as a heated base, both have independently controlled temperatures using our Simmerstats. These pie machines allow for the pastry to be pressed within the base and then easily removed using the sliding track system (or base ejection system on the semi-automatic machine) which raises the pressed pastry out of the base die. During the pressing action the pastry is effectively “par-barked” which allows the shell to stand under its own weight, over a short period of time the pastry will become more rigid.
Features:
-Ideal for products up to 100mm diameter (4”)
-Standard sizes:
3.3/4” x 1.7/16” (95 x 38 mm)
2.3/4” x 1.7/16” (69 x 38 mm)
-The finished pie measures approximately 7 mm (1/4”) less in diameter than the die size.
-200 – 240 shells per hour.
-Forming die and base are both electrically heated and independently controlled by digital thermostats.
-Compressed air release system ensures smooth operation and easy release (optional extra).
-Die equipment is easily interchanged for different shapes and sizes (Please mention that the machine is a Little Champion “Scotch” when ordering extra equipment).
-Paint free surfaces.
-All castings are electroless nickel plated.